This vibrant and colorful salad is a sweet and tangy dish; to make it a main meal, add some grilled shrimp or pasta, and serve with chunks of fresh and crusty peasant bread.

Ingredients

15 small Heirloom tomatoes

3 tablespoons pitted, sliced green olives

3 tablespoons pitted, sliced black olives

3 tablespoons pitted, sliced kalamata olives

1 stalk scallion, finely chopped

2 ounces feta

1 tablespoon olive oil

3 teaspoons red wine vinegar

1 teaspoon sugar

1/4 teaspoon fresh or dried oregano

sea salt and freshly ground black pepper

Directions

Place the tomatoes in a large, shallow salad bowl along with the olives and the onion. Toss gently to combine.

Put the oil, vinegar, sugar, oregano and a few pinches of salt and pepper into a small bowl and whisk vigorously to blend. Pour the mixture over the salad, add the feta cheese and gently toss to coat. Serve immediately.